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Friday, July 10, 2009

Ice Cream Crunch Cake - Foodie Friday

From the kitchen of One Perfect Bite...I love recipes that draw children into the kitchen and involve them in food preparation. Supervision is, of course, necessary, but this dessert - an ice cream cake - can be made by a ten year old. The result is a cake worthy of a minor feast. Aspiring young chefs will need an apron or old clothes and you'll need lots of paper toweling and a smidgen of patience to pull this off. It's a messy but doable dessert. Their pride when the cake is unmolded is unmistakable. That alone would make it worthwhile, but the cake is actually good. Over the next two weeks I'll be working on the recreation of prize winning recipes. Some will be mine, some will belong to friends who've taught me grace in defeat. This recipe is an award winner from the Utica Old-Fashioned Ice Cream Festival. Wilma Griffin fashioned a cake that blends crisp rice cereal with chocolate and peanut butter to form a soft crunchy brittle that's worked into ice cream. You wouldn't want to serve this to the queen or your gourmet club, but it's great for any other occasion where family and friends gather to break bread together. There are no special ingredients here, but good ice cream and chocolate help this along. You'll want to make this at least 8 hours before serving. Once you've tried this you'll probably want to experiment with other flavors, but here is the basic recipe.

Directions:
1) Melt chocolate chips and peanut butter in a large saucepan set over low heat. Stir in crispy rice cereal; mix well. Turn onto a baking sheet lined with waxed or parchment paper. Spread into an even layer. Let sit for 2 hours. Mixture will firm slightly but still be moist. Break into small pieces. Set aside 1-1/2 cups of mixture for topping.
2) Soften ice cream. Fold in all but reserved portion of cereal mixture. Spread into a 10-inch springform pan. Top with remaining cereal mixture. Freeze firm, about 4 to 6 hours. Remove sides of springform pan and transfer to refrigerator about 45 minutes before serving. Yield: 12 servings.

Hi mary,I can't believe how simple and delicious this cake looks, thanks for sharing. I have a grandaughter coming that loves to create and I think she might want to try this one. I am looking forward to the new recipes you will be sharing.Thank you for sharing.Sue

This looks absolutely beautiful, and I am sure that it tastes terrific. It really sounds like something we would enjoy here at our house. Thanks for stopping by my blog. Please come again soon. Beginning August 5, I will be hosting Crock Pot Wednesdays at Diningwithdebbie.blogspot.com. I hope you will join me. Thanks again for sharing.

Ya but if you make it with the kids then you will have to share it too. I say we make it when no one is home then hide it in the freezer labelled liver and onions. Then we can chip away at it over a period of days an no one will know. Just look bewildered when someone says "I smell peanut butter & chocolate". Be sure to wipe your mouth well with a napkin.

Good Morning Sweet Lady. As usual when I think she can't get any sweeter, you just knock me over with something else. This is simply divine. I am going to have to try it. Thank you so much for sharing. Please stop by and say hi this morning. I have left something on my blog for you. You are so deserving. You share so much of your daily life with us, and I always feel a little like coming home and wondering what is Moma cooking today? Thank you Mary, you are so appreciated. Country Hugs honey, Sherry

Holy Moses. My jaw dropped when I saw your picture - this looks fantastic, and I'm not even a kid! And thanks for stopping by my blog - it's good to hear that someone else has tried that chocolate bread and liked it.

I love this cake! My grandchildren would love this! Me too! How grand it looks! Oh, I need a spring form pan! Thank you for stopping by to visit me, I just love reading your comments! I took you up on your invitation to come to your table and I have enjoyed myself so much!

Oh this looks incredible. It struck me when I saw the ingredients that it must take like a Whatchamacalit candy bar which is tops in my book. Thanks for joining in for the Ice Cream social! I was hoping to collect some great recipes and this one is surely a winner.

This looks heavenly, and I will be sure to try it the next time the grandkids visit. Of course I will have to test it a few times myself!Thanks for the tip about Deco Lady. I am just catching up reading all of her wonderful posts. (I am catching up on every delicious bit of your posts too, Mary)

Hi Mary, I see you linked up at Suzy's Kitchen Bouquet Ice Cream Social. www.kitchenbouquet.blogspot.comCould you add that to your post so others can find it easily and see all the delicious entries??Your cake looks delicious..so refreshing...Have a good week...

Now how did you know this is my favorite kind of cake? ice cream cake. I love what you did here. I bet my kids would love to be a part of making this. But Mary, just a smidge of patience? I don't know, I might need a double smidge.

Mary-You are amazing...thank you so much for sharing all you do and thank you for your comment on my blog Wednesday....I just loved your simple little "reminder" comment...gave me a sense of peace in this hectic, crazy life.

Wendy.whitter@brick-kiln.co Is there anything I can replace technology peanut butter with so I can make this with my triplet grandchildrenTom Sam and Jack your cake looks so good but Tom has a nut allergy ....Please can you help.

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